Piroshki

Ingredients

• 2 pound bread dough white frozen
• 0.5 cup carrots finely chopped
• 1 large egg white lightly beaten
• 0.3 cup cilantro leaves fresh chopped
• 2  garlic cloves minced
• 1 pound lamb lean
• 2 tablespoons cup heavy whipping cream sour low-fat
• 6 cups napa cabbage chinese thinly sliced ()
• 1 tablespoon olive oil 
• 1.8 cups onion chopped
• 1 tablespoon salt 

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• oven
• colander

Directions

1. Thaw dough in refrigerator 12 hours.
2. Combine cabbage and salt in a large bowl; toss well.
3. Let stand 1 hour.
4. Drain well. Pat cabbage dry with a paper towel. Return to bowl; set aside.
5. Heat oil in a large nonstick skillet over medium heat.
6. Add onion; saut 4 minutes. Stir in carrot; cover, reduce heat to low, and cook 8 minutes.
7. Add lamb, cilantro, and garlic; cook, uncovered, over medium-high heat until browned, stirring to crumble.
8. Drain lamb mixture in a colander; pat dry with paper towels.
9. Add lamb mixture and sour cream to cabbage; toss well.
10. Preheat oven to 35
11. Divide dough into 30 equal portions. Working with 1 portion at a time (cover remaining portions to keep dough from drying out), roll into a 4-inch circle on a lightly floured surface. Spoon 2 heaping tablespoons cabbage mixture onto half of circle. Fold dough over filling; press edges together with a fork to seal.
12. Place turnovers on a baking sheet coated with cooking spray, and brush with egg white. Repeat procedure with remaining dough, cabbage mixture, and egg white.
13. Bake at 350 for 25 minutes or until golden.
14. Serve warm.